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Laura Anne Lapp

Hot Pepper Jam (Without Pectin)

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Preparation info
  • Yield: approx.

    8

    jelly jars
    • Difficulty

      Easy

Appears in
Amish Canning & Preserving
Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

Ingredients

  • 14 cups chopped hot or sweet peppers
  • ¼ cup salt
  • 6 <

Method

  1. Sprinkle chopped peppers with salt.
  2. Soak for 3 hours.
  3. Do not drain peppers.
  4. In a saucepan, add sugar and vinegar.
  5. Stirring occasionally, bring to a boil and boil for 45 minutes.
  6. Pour into prepared jars.
  7. Wipe rims and add lids and screw bands.
  8. Process in hot-water bath for 10 minutes.
  9. Let set

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